Archive for the 'Recipes' Category

I’ve never had a practical vegetable soup base recipe in my arsenal of recipes. Not sure why. According to Marisa at Food in Jars, “Now before you start praising me and calling me a genius, I must tell you, the idea behind this soup base is not the work of my personal brilliance. I’ve seen it in many places over the years.”

The rainy weather in Los Angeles this weekend prompted me to drive more cautiously and to think about casseroles – well, not in that order, but you understand. Truly, there is nothing more comforting after a long day of trying to create holiday cheer in the office (event planning and gift wrapping) than to arrive home and find a hot soothing casserole and a glass of wine waiting for you. Here are two recipes to boost the comfort in your comfort food this December. I am reminded of my childhood favorite we called “Ussi Souffle” – a cheese and egg casserole inspired by a Danish neighbor. I might post that recipe at a later time.

Eight Layer Casserole

Makes 8 servings in 2-quart square baking dish

30 minutes prep, bake 55 minutes, 10 minutes to stand before serving

Ingredients:

3 cups dried medium noodles (6 oz)

1 pound ground beef

2 8 oz cans tomato sauce

1 teaspoon dried basil, crushed

½ teaspoon sugar

½ teaspoon garlic powder

¼ teaspoon salt

¼ teaspoon black pepper

1 8 oz sour cream

1 8 oz cream cheese, softened

½ cup milk

1/3 cup chopped onion (1 small)

1 10 oz frozen chopped spinach, cooked and well drained

1 cup shredded cheddar cheese (4 oz)

Directions:

Grease a 2-quart casserole or a 2-quart square baking dish; set aside. Cook noodles according to package directions; drain and set aside.

In a medium mixing bowl beat together the sour cream and cream cheese with an electric mixer on medium speed until smooth. Stir in milk and onion. In prepared casserole or baking dish, layer half of the noodles (about 2 cups), half of the meat mixture (about 1 1/2 cups), half of the cream cheese mixture (about 1 cup), and all of the spinach. Top with the remaining meat mixture and noodles. Cover and chill remaining cream cheese mixture until needed.

Cover casserole or baking dish with lightly greased foil. Bake in 350 degree F oven about 45 minutes or until heated through. Uncover; spread with remaining cream cheese mixture. Sprinkle with the cheddar cheese. Bake, uncovered, about 10 minutes more or until cheese is melted. Let stand for 10 minutes before serving.

Makes 8 servings

Alternate: Prepare as directed through Step 3. Cover with lightly greased foil and chill in the refrigerator for up to 24 hours. Bake in a 350 degree F oven for 1 hour to 1 hour 10 minutes or until heated through. Uncover; spread with remaining cream-cheese mixture. Sprinkle with the cheddar cheese.Bake, uncovered, about 10 minutes more or until cheese is melted. Let stand for 10 minutes before baking.

Place an oven rack in the center of the oven and preheat to 400 degrees F. Butter a 9-by-13-inch baking dish.

Bring a large pot of salted water to a boil over high heat. Cook the noodles until tender but still firm to the bite, stirring occasionally, 7 to 9 minutes. Drain and transfer to a large bowl.

Heat the oil over medium-high heat in a large skillet. Add the onion, 1 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring occasionally until soft, about 4 minutes. Add the garlic and cook until aromatic, about 30 seconds. Add the lamb, cumin, coriander, cinnamon, allspice, 1 teaspoon salt and the remaining 1/4 teaspoon pepper. Cook, stirring frequently, until cooked through, about 6 minutes. Add the tomato sauce and mint. Bring the mixture to a boil. Reduce the heat and simmer for 5 minutes.

For the sauce: Simmer the milk and cream over medium heat in a medium heavy-bottomed saucepan. Reduce the heat to low. Add the cheese and whisk until the cheese is melted and the sauce is smooth. Remove the pan from the heat and stir in the yogurt.

Add the meat sauce to the pasta and toss well until the noodles are coated. Transfer the mixture to the baking dish. Spoon the cheese sauce evenly on top and bake until golden brown, 25 to 30 minutes. Cool for 10 minutes. Sprinkle with chopped mint if using, and serve.

— Ground lamb can often be quite greasy. If your meat seems to be swimming in oil after you’ve browned it, pour the fat off into a small dish before proceeding to the next step in the recipe.

— When you cook the pasta, make sure to stop just shy of al dente. Because this dish gets baked, this prevents the noodles from dissolving into mush during their time in the oven.

— This dish calls for a ton of mint. If your mint plants have died back for the season or you can’t afford the grocery store prices, use baby spinach instead. Simply chop it fine and stir it in. It won’t be quite as authentic, but you’ll still get your greens.

— I like to serve this casserole with a giant green salad to balance out its richness. Should you want to keep all the components of the meal warm, however, a pan of softened kale with garlic is also nice.

Hot Mulled Cider Recipe

1 Pour apple cider into a 3-quart saucepan, cover, turn the heat on medium-high. While cider is heating up, take a vegetable peeler and peel away a couple thick strips of peel from the orange. Press about half of the cloves into the peeled part of the orange. (You can also just quarter the orange and add the slices and cloves separately. I just like seeing the orange bob up and down.) Place orange, orange peel strips, the remaining cloves, and the rest of the ingredients into the sauce pan with the cider. Keep covered and heat the mulled cider mixture to a simmer and reduce heat to low. Simmer for 20 minutes on low heat.

2 Use a fine mesh sieve to strain the hot mulled cider away from the orange, cloves, and other spices. If you want, you can add a touch of bourbon, brandy, or rum to spike it up a bit. Serve hot. Add a cinnamon stick to each cup if desired.

In a large bowl, stir together potatoes, onions, eggs, matzah meal, and salt. Line a baking sheet with two layers of paper towels. Heat enough oil to reach a depth of about 1/4-inch in a large skillet over medium-high heat. Form potato mixture into 3-inch round latke, and fry in batches until browned and crisp, about 4 to 6 minutes per side. Transfer to prepared pan. Continue making latkes with remaining mixture. Meanwhile, combine vinegar and sugar in a small saucepan and bring to a boil over medium heat. Reduce to simmer, and cook until reduced and thickened,
about 10 to 12 minutes. To assemble, place each latke on an appetizer plate. Top with one slice mozzarella, one slice tomato, and a leaf or small sprig of basil. Garnish with a drizzle of reduced balsamic, some olive oil, and pepper to taste.

Don’t let the deadlines, headlines or stress mess with your gratitude. We all have a lot to be thankful for. Here’s some Thanksgiving recipes and treats to inspire you! Please feel free to repost and share…just let me know what time dinner is served and I’ll be there!

If you’ve never seen L’Enfant Terrible, you are in for a treat! “Critically acclaimed theater troupe L’Enfant Terrible turns Shakespeare’s gory drama into rip-roaring fare for children of all ages and those young at heart with Titus the Clownicus.” Really silly and family-friendly Shakespeare. http://lenfantterrible.org/
One of my favorite fellow alums, actor and marketing professional, Madeleine Drake, recently shared a mixture for raising a unique UCLA toast – the Bruin-tini.Cheers!

“People who crave wheat are actually experiencing an addiction. When the gluten in wheat is digested, it releases … endorphins.” This sets off cravings and decreases the sense of being full. Additionally, you or someone you know may be living with a gluten allergy known as Celiac Disease, an autoimmune disorder that affects approximately one in 133 people in the United States.

Whether you are allergic, sensitive or just savvy, wheat can be a big daily problem. Wheat seems unavoidable as an ingredient in items such as breads, cakes, breakfast cereals, pasta, crackers, tortillas, puddings, beer, soy sauce and even condiments, such as ketchup. Substitutes (such as rice flour) are so dense and bland that it seems counterintuitive to use them to “lighten” up your meals.

My gluten-free adventure started at the end of December. The holidays ushered in the typical over-indulgence in baked goods and chocolates, followed by an increased feeling of being sluggish. Someone suggested FAA, a free online system of eating that addressed the need to eliminate the blood sugar-spikers of wheat and sugar. Although Weight Watchers, Jenny Craig, Atkins, and all the other weight loss programs might be helpful and effective for some, they have huge marketing and advertising budgets that need to be covered by membership fees and overpriced products. Instead I turned to the book Sugar Busters (Ballentine), and started weeding out wheat, sugar, corn, potatoes, etc. from my life. Eliminating wheat and sugar from the foods I choose has been challenging but very productive! Being more creative in the kitchen has produced several new recipes as well.

I love the Cauliflower pizza! It is so easy and quick to make and the resulting meal (with salad or veggies) is satisfying and healthy! I do use pesto sauce from Costco, but making pesto adds a new level of invention. Enjoy!
* Tempeh is the high protein and high calcium result when soybeans are cooked and fermented. This all plant non-meat, non-wheat alternative has a slightly nutty flavor and offers a grainy texture like ground beef, completely unlike tofu. If you are seeking isoflavones, tempeh offers that benefit, too. Trader Joe’s sells an Organic 3 Grain Tempeh.

Living up to new year’s resolutions (such as losing weight without catching the flu to do it!) can challenge many of us. If you are not already a fan and following The Bitten Word, make it a 2012 resolution now. Zach and Clay blog from Washington, DC, inspired by food magazines. The writing is accessible, the recipes tasty, and the blog offers recipes, photos and tips you need to continue the exploration in cuisine.

Click link below to see the most recent Bittenword post featuring a January salad that will tempt you. If staying on track with sensible eating is your goal, do try it. If eating unconventional food pairings tempts you, do try it. Although I am steering away from wheat, all glutens, and especially the forbidden toasted breadcrumbs, I will sprinkle my salad with toasted pepitas or sunflower seeds instead with a dash of black sesame seeds for color.

Remove any damaged outer leaves from the radicchio, quarter it, remove the core, and cut each quarter crosswise into 1-inch widths.

Position a rack in the center of the oven and heat the oven to 350°F.

Put the breadcrumbs on a rimmed baking sheet and toss lightly with 2 Tbs. of olive oil to coat evenly. Spread in a thin, even layer and season lightly with salt. Bake, stirring every few minutes, until crisp and light golden brown, about 10 minutes. Set aside to cool on the pan.

Bring a large pot of well-salted water to a boil over high heat. Cook the cauliflower in the boiling water until just tender, about 3 minutes. Drain, spread on a baking sheet, and set aside at room temperature.

Put the garlic in a mortar, add a pinch of salt, and pound to a paste with a pestle. Or mince and then mash to a paste with the side of a chef’s knife. Combine the garlic, vinegar, lemon juice, and mustard in a small bowl. Let sit for 5 to 10 minutes. Whisk in the egg yolk, and then slowly whisk in the remaining olive oil until emulsified. Taste with a piece of cauliflower and season with more vinegar or salt if necessary.

Put the cauliflower in a large bowl and season with salt and pepper. Gently toss with just enough vinaigrette to lightly coat. Add the radicchio and parsley, season with salt and pepper, and toss again with just enough vinaigrette to lightly coat. Taste and add more salt or vinaigrette if necessary. Gently transfer the salad to a platter or individual serving plates; it’s best if it’s arranged somewhat flat. Drizzle any remaining vinaigrette on the salad (you may not need it all), scatter the breadcrumbs on top, and serve.